Immunity, Gut Health Trends Drive Formulations with Dietary Fibers and Gums

The plant-based trend has also brought a wealth of new and advanced fibers and gums to the forefront

Fibers and gums have always been healthful superheroes. And like the superheroes of fiction, they also live dual lives. The prebiotic powerhouses have been enjoying a high profile lately, based on their connection to gut health and, in turn, their contribution to building and maintaining a strong immune system. Read More


David Feder, RDN. “Immunity, Gut Health Trends Drive Formulations with Dietary Fibers and Gums.” Prepared Foods RSS, Prepared Foods, 8 Apr. 2022, https://www.preparedfoods.com/articles/126816-immunity-gut-health-trends-drive-formulations-with-dietary-fibers-and-gums.

Next-Generation Fats and Oils for Snack and Bakery R&D

Fats and oils play integral role in product quality, nutrition, manufacturing, and shelf life

Toward the end of 2020, the USDA and HHS issued the 2020 Dietary Guidelines for Americans. The guidelines include key recommendations to reduce trans fats and limit the intake of saturated fats to less than 10 percent of daily calories. It also suggests that as part of a healthy eating pattern to include the consumption of plant-based oils such as canola, corn, olive, peanut, safflower, soybean, and sunflower….Read More

Friedberg, Joyce. “Next-Generation Fats and Oils for Snack and Bakery R&D.” Prepared Foods RSS, Prepared Foods, 17 Feb. 2022, https://www.preparedfoods.com/articles/126620-next-generation-fats-and-oils-for-snack-and-bakery-r-and-d.

New Technologies Spur Innovation in Plant- and Cell-Based Meat, Poultry and Seafood

Plant-based meat hit $1.4 billion in 2020, with sales growing 45%, up from $962 million in 2019

Trying to capture the fast-moving plant- and cell-based meat industry is something akin to taking a picture with an old Polaroid instant film camera. It’s only a very quick, momentary snapshot in time while the subject continues to change. Read more.


Garrison, Robert. “New Technologies Spur Innovation in Plant- and Cell-Based Meat, Poultry and Seafood.” Prepared Foods RSS, Prepared Foods, 22 Feb. 2022, https://www.preparedfoods.com/articles/126622-new-technologies-spur-innovation-in-plant–and-cell-based-meat-poultry-and-seafood.